Vegan Chef April

BBQ Lentil Loaf Serves: 4-6 Takes: 1.5 Hours I served the loaf with a side of baked spicy Zucchini.  What you will need: 1 Cup Dry Green Lentils  2 1/2 Cups + 1/3 Cup  Water  3 TBS Flaxseed (ground) 2 TBS Coconut Oil 3 Garlic Cloves (minced) 1 Onion (finely diced) 1 Red Bell Pepper (diced) 1 Cup Carrot (finely diced) 1 1/4 Cup Oats  1 tsp Dried Thyme 1 tsp Cumin 1 tsp Garlic Powder  1 tsp Onion Powder 1 tsp Smoked Paprika 1 tsp Paprika  1 tsp Iodized Salt  2 tsp Cracked Pepper   Sea Salt to Taste Glaze : 3 TBS Sweet BBQ sauce 1 TBS Balsamic Vinegar 1 tsp Water  To Make: Rinse lentils. In large pot add 2 1/2 cups water and lentils. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. Remove lid and set aside to cool. Preheat oven to 350 degrees. In small bowl combine flaxseed meal and 1/3 cup water. Set aside for at least 10 minutes, to thicken (this makes a great binder). In sauté pan heat

I know it has been quite a while, but what better time to come back with a bang then for Independence Day. This holiday is celebrated all over the US with BBQs, swimming, grilling, and of course fireworks. I remember when we lived in AZ, we used to sit outside and grill veggie burgers while watching the fireworks, literally, outside our porch. Now that we live in the city, we had to give up the grill, but that doesn't mean giving up on delicious summer food! These kabobs are the perfect solution for those of you that don't have a grill, but want to have fun summer food (however, they can also be grilled). We've got a new 4th of July food tradition!  Sizzlen Summer Kabobs Make 8-10 Kabobs Takes: about 30-45 minutes   I served my kabobs with a side of baked beans, all on a festive summery plate.  What you will need: 1 Green Pepper (cut into large chunks) 1 Red Pepper 1 8oz package Baby Bellas (whole;washed) 2 Med Red Onions 2 Zucchinis 1 Pound Ex